Cold Zabaglione

1. 1

   Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.

2. 2

   Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.

3. 3

   Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass.

4. 4

   Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool.

5. 5

   Then whisk the whipping cream and fold into the egg mixture.

6. 6

   Pour into 2 glasses and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.